By Deborah Glasso, Leanora Karnath, Morgan O’Reilly
Schiacciata is a typical flatbread of the Tuscany region used to prepare panini. In English, the word translates to “crushed” or “flattened.” If you’ve lived in the Tuscany region, unsalted bread is probably what first comes to mind when thinking of bread products. In contrast, schiacciata is sprinkled with coarse salt grains, giving consumers a burst of flavor coupled with other ingredients in a panino. Made with flour, yeast, water, salt, and olive oil, traditional schiacciata should be crispy, but not hard. Also, the olive oil should not produce a greasy feeling but be enough to complement the mix of ingredients.
After learning about schiacciata in Florence, we decided to extend our research one step further with some tastings and then compare our findings.
Morgan – soft or crispy?
After living in Florence for three months, I have fallen in love with Schiacciata. From trying too many places than I would like to admit, I realized I prefer a crispier crust with a fluffy center as opposed to a thinner, chewier flatbread I usually get at All’Antico Vinaio. My personal favorite spot is Sandwichic because they use just enough olive oil and salt to make the flatbread crispy and flavorful. The Oil Shoppe also deserves a mention for their softer, circular schiacciata that I also enjoy.
SandwiChic: Via San Gallo, 3
Al’Antico Vinaio: Via dei Neri, 74/R
Lea – olive oil in each bite
After trying many different panino shops, I found Due Sorsi e un Boccone (“two sips and a bite”) which has become my favorite place for a quick bite. I was happy to discover the consumers were mostly Italian which has always been helpful to seek out local spots. I love how the schiacciata is crispy but not too hard as I’ve tried some places where the schiacciata can scrape the roof of my mouth, leaving an unpleasant sensation. I also view the schiacciata as characteristic of the traditional staple because of its olive oil you can taste with each bite. The taste does not distract from any of the other ingredients but enhances the overall experience of eating a panino and indulging your taste buds.
Due Sorsi e un Boccone: Via degli Alfani, 105
Deborah – great ingredients, great sandwiches
Being a Florentine, I believe that All’Antico Vinaio is one of the few places that offers good street food. The schiacciata is crushed with sbriciolona, a cured meat with fennel seeds, so we can say it is a must-try in Florence.
The Prosciutteria is another great place to try this traditional Tuscan favorite, just a few doors down from All’Antico Vinaio. Vinaino Di Parte Guelfa also offers tasty sandwiches with typical Tuscan and Florentine ingredients.
Vinaino Di Parte Guelfa: Via Val di Lamona, 6
La Prosciutteria: Via dei Neri, 54r
Our Findings
From recommendations of professors and other locals, our tastings led us to the discovery that despite schiacciata’s status as a Tuscan staple, various places prepare the bread in different ways. While some may be very crispy on the outside, others are softer which results in a more chewy bite. The “best” panino shop is subjective because people enjoy their breads in different ways. The staple has evolved and each panino shop has their own take on how to prepare it.
What’s your favorite place?
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